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Chicken Breasts with Tomatoes, Capers and Olives PDF Print E-mail


Adapted from Hazan Family Favorites

Inspired by Marcella Hazan’s alla pizzaiola sauce which she often used on sliced beef steaks since her husband was not a poultry fan.


1/2  small yellow onion
1 lb. fresh ripe tomatoes or 1 cup canned whole peeled tomatoes with their juice
1 lb. boneless, skinless chicken breasts
2 Tablespoons extra-virgin olive oil
freshly ground black pepper
3 sprigs fresh oregano
12 black olives
1 tablespoons capers


Peel and chop onion. If using fresh tomatoes, peel and coarsely chop if using canned, coarsely chop.

Slice the chicken breasts horizontally into 2 – 3 thin fillets. Heat oil in skillet over medium heat. When oil is hot, carefully place as many fillets as Weill comfortably fit. Brown on both sides, and transfer to a platter. Season chicken with salt and pepper.

Remove the pan from the heat and add the onion. (The pan should have some residual heat. Sauté until a  caramel color, about 2-3 minutes. Add the tomatoes and cook until reduced and no longer watery - at least 10 minutes. If too dry, add some water.

While tomatoes are cooking, chop enough oregano to measure about 1-1/2 teaspoons.

Pit (if necessary) and slice the olives.  Add the oregano after the tomatoes have cooked for 5 minutes. Then, add the olive and capers. Stir well, and return the chicken to the pan. When heated through, serve at once.


Yield: Serves 4

Recipes: Poultry, Chicken, Kosher

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